Snapper curry with green beans and coriander

Name: Snapper curry with green beans and coriander
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian, Indian
Ingredients: 2 tbsp grapeseed oil; 1 red onion, finely grated; 3 garlic cloves, finely grated; Large handful of fresh curry leaves; 2½ tbsp yellow curry powder; 2 very ripe large tomatoes, coarsely chopped; 400 ml coconut milk; 2½ tbsp tamarind purée, mixed with 250ml warm water; 2 lemongrass stalks, bruised; 30 gm ginger (about 6cm), thinly sliced; 750 gm skinned and boned snapper, cut into 3cm pieces; 300 gm green beans, halved; 1½ tbsp coconut sugar or grated palm sugar, or to taste; Fish sauce, to taste; Steamed rice, coriander and lime wedges, to serve

2 steps

Prep:15minCook:15min

Snapper curry with green beans and coriander recipe - Heat oil in a large saucepan or wok over high heat. Add onion, garlic, curry leaves and a pinch of salt, and stir-fry until fragrant and onion softens (1-2 minutes).

Updated at: Thu, 17 Aug 2023 12:08:00 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories523 kcal (26%)

Total Fat33.1 g (47%)

Carbs37.2 g (14%)

Sugars17.9 g (20%)

Protein25.4 g (51%)

Sodium795.7 mg (40%)

Fiber8.4 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspgrapeseed oil

2 ½ Tbspyellow curry powder

2tomatoes

very ripe, large, coarsely chopped

400mlcoconut milk

2 ½ Tbsptamarind purée

mixed with 250ml warm water

2lemongrass stalks

bruised

30 gmginger

thinly sliced

750 gmsnapper

skinned and boned, cut into 3cm pieces

300 gmgreen beans

halved

1 ½ Tbspcoconut sugar

or grated palm sugar, or to taste

Instructions

Step 1

Heat oil in a large saucepan or wok over high heat. Add onion, garlic, curry leaves and a pinch of salt, and stir-fry until fragrant and onion softens (1-2 minutes). Add curry powder and stir continuously until fragrant (1 minute). Add tomato and cook until it starts to break down (2-3 minutes), then add coconut milk, tamarind, lemongrass and ginger, bring to the boil, then reduce heat to medium and simmer until well flavoured (5-6 minutes).

Step 2

Add snapper and beans and simmer until just cooked (4-5 minutes). Remove pan from heat, add sugar and season to taste with fish sauce. Serve with steamed rice, coriander and lime wedges.

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